Prep 1 hr 5 mins
Cook 45 mins
This simple recipe will give you 2 beautiful, delicious loaves of bread. Try it warm with butter and jam, WOW!! Prep time is the rising.
- 2 (1/4 ounce) packages active dry yeast
- 2 3⁄4 cups water
- 6 1⁄2 cups flour
- 3 tablespoons sugar
- 3 teaspoons salt
- 2 tablespoons shortening, softened
- Dissolve yeast in water, in a large bowl.
- Add half the flour, and the sugar, salt,and shortning.
- Blend at low speed, then beat 2 minutes at med speed.
- Mix in remaining flour by hand.
- Cover and let rise until doubled, about 45 minutes.
- Stir the batter hard for 30 seconds.
- Spread into 2 8in greased loaf pans (batter will be sticky).
- Let rise until doubled, about 20 minutes.
- Bake at 325* for about 45 minutes, until golden brown and done.
This is my mom's recipe that I have lost and it is only fitting that Inez had it (you are a wonderful cook dear and my mentor in the kitchen!) I love this bread, especially for stews and soups. It makes the greatest toast. Thank you for sharing ;-) Even people who can't cook can't go wrong with this recipe.
I was so excited about trying this bread after reading so many 5 star reviews, and Inez's recipes speak for themselves in any case. However, I was disappointed in how unmanageable the dough was, incredibly sticky and it rose so fast and so high. The resulting bread from this batch was delicious, although very crumbly. I spoke with Inez, initially I thought I had done something wrong. After reading her suggestions, and the suggestions of others, I decided to try the bread one more time, this time adding some more flour if the dough was too sticky. I also made sure that I used the amount of yeast that Inez called for (I checked with her about the weight of American yeast packages). Again, the dough was very sticky, I couldn't handle it at all except to scrape it into a pan. Again, it rose at an alarming rate, especially in the over, where I thought it would get to high and collapse over the pan. Again, the bread itself was delicious, but very crumbly. So the recipe initally gets 5 stars for yumminess, but I took off 2 stars for the difficulty that it gave me. Inez, I'm so pleased that this works for you and for others, keep posting your amazing recipes. I'm sorry I couldn't rave over this recipe as I have with other recipes of yours. You're one of the most respected chefs here at this site, and I guess this is just one of those cases where "it's not you, it's me" ;-)
God help me, this is the best bread I've ever made. Usually, I by my dough from an expensive resteraunt 20 minutes away. But today it was snowing, kids home from school and I just picked this recipe and did it. Let me tell you, that resteraunt should be ashamed of themselves! I will never get dough from there again! This was so wonderful, we ate 1 whole loaf as soon as it came out of the oven. I made one braided loaf, and one round loaf. I didn't use loaf pans, and they are gorgeous! I want to make this at least once a week! Thank you for posting this recipe!